Steak
Steak is a thick slice of meat, most commonly beef, cut for quick, high-heat cooking methods such as grilling, pan-searing, or broiling. In culinary and commercial use, the term encompasses a range of beef cuts (ribeye, strip, tenderloin, T‑bone/porterhouse) as well as analogous slices from other meats and large fish. Standards for grading, specifications for named cuts, safe cooking temperatures, and health considerations are established by national agencies and scientific bodies.
